Add To Favorites
In a medium pot, combine water and brown rice, cook until boiling then simmer until tender. In a small sauté pan, add 2 tablespoons of olive oil and sauté peppers until softened.
Once the rice and prep are done, start frying your eggs. Heat remaining 2 tbsp olive oil on medium-low heat. Add eggs, and salt and pepper to taste. Cover until the top of the eggs turn slightly white. Carefully flip and cook on the other side for 10-15 seconds. Remove from heat.
In a medium bowl combine rice, Sicilian Lemon balsamic, Tuscan Spice blend, Citrus Organo balsamic, Sesame oil and fresh herbs. Scoop the rice high in a serving bowl. Around the edges of rice, add sauteed peppers and avocado, and crushed peanuts. Top with eggs, basil and sriracha (optional) and Enjoy!
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.